Prep 15 mins
Cook 25 mins
I got this recipe from Cooking Light.
- 1 regular-size foil oven cooking bag
- cooking spray
- 1⁄2 cup uncooked orzo pasta
- 2 teaspoons olive oil, divided
- 1 cup diced tomato
- 3⁄4 cup sliced scallion
- 1⁄2 cup crumbled feta cheese
- 1⁄2 teaspoon grated lemon, rind of
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 3⁄4 lb large shrimp, peeled and deveined
- 1⁄4 cup chopped fresh basil
- Preheat oven to 450 degrees.
- Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
- Cook the pasta in boiling water for 5 minutes.
- Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
- Place the orzo mixture in teh foil bag.
- Combine the shrimp and basil.
- Arrange shrimp mixture on the orzo.
- Fold edges of bag to seal.
- Bake at 450 degrees for 25 minutes.
- Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
- Drizzle with remaining 1 teaspoon of oil.
Fabulous! I didn't have any feta, so I used parmesan cheese instead. I also added garlic, because I am crazy about it. The dish was awesome. Light tasting, yet filling. Thank you so much for sharing the recipe.
*ABSOLUTELY DELICIOUS* I prepared as written with 1 exception, I also used a foil covered backing dish and it came out perfect. I did add some chopped Kalamata olives and next time I will add more Orzo. Thanks for posting such a fabulous recipe *Made for SSaSSy's ZWT 6*
My clipping of this recipe torn from March 2000 Cooking Light is a favorite I pull out year after year. I make it exactly as written; my DH and mother say this is their favorite shrimp dish. I have had difficulty finding the foil oven bags lately, so I just make my own with foil. My kitchen foil is much lighter weight so I have to carefully create the "bag" on a cookie sheet and handle it gently so as not to puncture it.